Method for distinguishing edible oil from swill-cooked dirty oil by electrochemical fingerprints

A fingerprint and edible oil technology, which is applied in the field of identifying edible oil and waste oil, can solve the problems of inability to distinguish the waste oil, the reliability of the identification result is poor, and the measurement of the spectrum is difficult to succeed, etc., and achieves objective, accurate, reliable, and rapid identification of the identification result. methods, detection effects at low cost

Inactive Publication Date: 2013-03-27
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the main methods for identifying edible oil and gutter oil include sensory identification method and physical and chemical index identification method. The sensory identification method is identified through five aspects: seeing, smelling, tasting, listening, and asking. It is easily affected by human subjective factors and has relatively low reliability. Poor; the physical and chemical index detection method of edible oil includes acid value, peroxide value, leaching oil solvent residue, free phenol (cottonseed oil), total arsenic, lead, aflatoxin, benzopyrene, and pesticide residue, a total of 9 indicators, but Even the 9 indicators of the oil refined from waste oil may be qualified, and it is impossible to carry out discrimination detection for waste oil; in recent years, it has been reported to use nuclear magnetic, infrared, ultraviolet or chromatograp

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  • Method for distinguishing edible oil from swill-cooked dirty oil by electrochemical fingerprints
  • Method for distinguishing edible oil from swill-cooked dirty oil by electrochemical fingerprints
  • Method for distinguishing edible oil from swill-cooked dirty oil by electrochemical fingerprints

Examples

Experimental program
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Effect test

Embodiment 1

[0025] The method for distinguishing edible oils of different varieties by using electrochemical fingerprints, comprising the steps of:

[0026] A. Obtaining fingerprints

[0027] Take 1.00mL rapeseed oil (Arowana), sunflower oil (Duoli) and peanut oil (Luhua) and 1.00mL0.25mol / L sodium dodecylbenzenesulfonate solution into the B-Z shaking system, control the solution temperature The temperature is 37.00±0.05℃, using platinum electrode as indicator electrode and double-salt bridge saturated calomel electrode as reference electrode, to obtain the change curve of potential with time, that is, to obtain rapeseed oil (Arowana), sunflower oil (Duoli) and the electrochemical fingerprint of peanut oil (Luhua), such as figure 1 Shown; where the B-Z oscillation system consists of 20.0mL2.0mol / LH 2 SO 4 , 20.0mL0.7mol / L malonic acid, 5.00mL5.0×10 -4 mol / LNaBr, 2.00mL0.01mol / L (NH 4 ) 4 Ce(SO 4 ) 4 and 1.00mL1.0mol / LNaBrO 3 composition;

[0028] B. Identification of samples to ...

Embodiment 2

[0035] The method for utilizing the electrochemical fingerprint spectrum to identify waste oil may further comprise the steps:

[0036] A. Obtaining fingerprints

[0037] Take 1.00mL rapeseed oil (Arowana), sunflower oil (Doli), peanut oil (Luhua), gutter oil, rapeseed oil to be identified, sunflower oil to be identified and peanut oil to be identified and 1.00mL0.25mol / L sodium dodecylbenzenesulfonate solution is added to the B-Z oscillation system, the constant temperature of the oscillation system is controlled to be 37.00±0.05°C, the platinum electrode is used as the indicator electrode, and the double-salt bridge saturated calomel electrode is used as the reference electrode. The change curve of rapeseed oil (Arowana), sunflower oil (Doli) and peanut oil (Luhua), waste oil, rapeseed oil to be identified, sunflower oil to be identified and peanut oil to be identified electrochemical fingerprints Atlas; the electrochemical fingerprints of waste oil, rapeseed oil to be ide...

Embodiment 3

[0045] The method for using electrochemical fingerprints to identify different kinds of edible oils and gutter oils comprises the following steps:

[0046] A. Obtaining fingerprints

[0047] Take 2.00mL rapeseed oil (Arowana), sunflower oil (Doli), peanut oil (Luhua) and gutter oil and 1.00mL0.5mol / L sodium dodecylbenzenesulfonate solution into the B-Z shaking system, Control the temperature of the solution at 50.00±0.05°C, use the platinum electrode as the indicator electrode, and the Ag / AgCl electrode as the reference electrode to obtain the change curve of the potential with time, that is, to obtain the electrochemical fingerprint of the edible oil sample; the B-Z oscillation system is composed of 20.0 mL2.0mol / LH 2 SO 4 , 20.0mL0.7mol / L malonic acid, 5.00mL5.0×10 -4 mol / LNaBr, 2.00mL0.01mol / L (NH 4 ) 4 Ce(SO 4 ) 4 and 1.00mL1.0mol / LNaBrO 3 composition;

[0048] B. Identification of samples to be tested

[0049] Extract characteristic parameters from the electroch...

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Abstract

The invention discloses a method for distinguishing edible oil from swill-cooked dirty oil by electrochemical fingerprints. The method comprises the following steps of: respectively taking different varieties of edible oil, swill-cooked dirty oil and samples to be detected; respectively adding the edible oil, the swill-cooked dirty oil and the samples to be detected into a B-Z oscillation system with a constant temperature, and adding surfactant into the B-Z oscillation system, thus obtaining the electrochemical fingerprints of the edible oil, the swill-cooked dirty oil and the samples to be detected with taking a platinum electrode as an indication electrode and a double-salt-bridge saturated calomel electrode or Ag/AgCl electrode as a reference electrode; and extracting characteristic data from the electrochemical fingerprints, and mixing the characteristic data by a mode identifying manner and then carrying out classification on the edible oil, the swill-cooked dirty oil and the samples to be detected. The method provided by the invention solves the difficult problems that the edible oil is not dissolved in water, is poor in reaction repeatability and disturbs fingerprint detection; the samples do not need to be treated, and are directly fed for overall detection; and the method has the advantages of simple operation, low cost and rapid analysis, and can be used for distinguishing the edible oil from the swill-cooked dirty oil objectively, accurately and reliably by sufficiently utilizing various fingerprint characteristics of the edible oil, thus laying the foundation for comprehensively controlling the quality and the security of the edible oil.

Description

technical field [0001] The invention relates to the field of food detection, in particular to a method for identifying edible oil and gutter oil by using electrochemical fingerprints. Background technique [0002] Edible oil is an indispensable food in people's life, and its quality is directly related to people's health. There are many varieties of edible oil, the most common are rapeseed oil, peanut oil, soybean oil, corn oil, sesame oil, olive oil, tea seed oil, sunflower oil, cottonseed oil, walnut oil and so on. Waste oil generally refers to all kinds of low-quality oils that exist in daily life, such as recycled cooking oil, repeatedly used frying oil, etc. The biggest source of gutter oil is the grease trap in the sewers of large urban hotels, which is low in cost and returns to our dining tables only through simple processing. The quality and nutritional value of different types of oil are not the same, and their prices also vary greatly. Waste oil is extremely har...

Claims

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Application Information

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IPC IPC(8): G01N27/26
Inventor 张明晓李永玲陈雯李聪
Owner SOUTHWEST UNIVERSITY
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